A Hot Skillet Speeds Up This Simple Southern Dish

Dinner Tonight

By starting with a very hot skillet (cast-iron is best for this), you can speed up the baking of this simple Southern dish.

The pudding is similar to spoon bread and is quite filling, so you'll need only to add a vegetable and salad to make a complete meal.

We've suggested andouille sausage here, but any of your favorite sausages can be used, including plain old breakfast sausages.

MENU:

Cornmeal pudding with andouille sausages

Stir-fried okra

Sliced tomatoes with mustard vinaigrette

Peaches with vanilla yogurt

Beer or lemonade

TIPS: Make sure the oven is heated fully to 425 degrees. Make sure to heat the oil in the skillet almost to the smoking stage before adding the batter.

CORNMEAL PUDDING WITH ANDOUILLE SAUSAGES

1 tablespoon vegetable oil

1 package (1 pound) andouille or other sausage, chopped

1 bunch green onions, sliced

1/2 red bell pepper, chopped

3/4 cup each: cornmeal, flour

1 tablespoon baking powder

1/2 teaspoon salt

2 eggs, beaten

1 1/2 cups milk

1/2 stick (1/4 cup) butter, melted

1. Heat oven to 425 degrees. Heat oil in an oven-safe 10-inch skillet; add sausage, onions and bell pepper. Cook, stirring, until sausage is lightly browned, about 5 minutes. Remove sausage and vegetables to a plate; set aside. Remove skillet from heat; drain off all but 1 tablespoon of the oil.